Book (Practical) Recipe 26 weeks to become self-sufficient / Tetsuya Miura

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Recipe
[Contents introduction]
You can buy it quickly, make it quickly, and be as happy as you can be.
A small daily creative act that starts with "just baking toast".
A completely new book of theory and practice on deliciousness and creativity!
What should I do to "make you want to cook" beyond "hassle"?
A film scientist who "stands in the kitchen almost every day" tells the story in detail.
・ The main policy is to be absorbed in "attractiveness of flavor".
"flavor" = taste + smell. Enjoy the world by eating the smell freely and lightly.
I want to cook with that pleasure. Can humans smell like dogs?
Do you have the latest scientific research? Do you have an important text in philosophy, literature, and film theory? I will look at the secret of an unknown flavor.
・ My goal is to start with the ingredients and be able to quickly make delicious dishes.
The concept is that anyone can become a person who is willing to cook for themselves = a person who cooks for themselves in 26 weeks = half a year if they complete 1 chapter per week and the assignment of the week.
From simple dishes such as steaming, boiling, grilling, and deep-frying, to mixing, combining, and filleting fish for use in various ways.
I also think about new ways of sake and wine, tips not to worry about shopping and menu, and sharing of housework.
・ It contains more than 40 recipes like "Masterpieces" that raise your sense.
"Temptation of Jansson", "Chicken and paprika", "Yamagata Dashi Soup", "Wheat and squid fritto" and so on. All of them are simple but impressive as if you rediscover the ingredients. This is the best choice that can only be made by the author who has read cooking books of all ages and countries.
Comes with a thoughtful book guide for those who want to go further than
.
[Table of Contents]
Dishes that you want to cook
1 Highlight the smell
How to bake delicious toast / The etymology of the smell and "sensory adaptation" / Gently heat the Baguette / Jikabiyaki sourdough
2 Eat the smell
3 Cook rice / The human nose is as great as a dog / The difference in tastes is the difference in smell / Even the flavor of the hometown rice
3 Flavor image
Make miso soup / The smell is as great as a dog / The difference in tastes is the difference in smell / Even the flavor of the hometown rice
Cooking rice (in the case of a rice cooker) / Even the flavor of the hometown rice
Cooking rice (in (asparagus, zucchini, etc.) / Chrysanthemum flower stir-fry
10 Reason to deep-fry, cut
at home / Do you have 3 bats? / Spring rolls / Wheat and squid fritters / How you get used to using a knife / Become familiar with the progress of the work
11 Deep-fried oysters / Spring roll of oysters / Wheat and squid fritto
11 Route and cleanup
The significance of cleanup / The beauty of the kitchen / Prime space / Kitchen tools to prepare / The kitchen is the path of flavor
12 Kairomone
Flavor is a signal of temptation / The smell / change that attracts other species / The taste is a pleasure / The sense of taste is F and C
13 Shapes / Advanced and Buckwheat are especially delicious
Chirashizushi / Soba
19 Classic Spring and Summer Recipes
Famous recipes like folk songs that have been handed down and loved in the spring / summer / no season
20 Classic Fall and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn and Winter Recipes
Classic Autumn 0 hot sake vegetable side dish Namero Pickled Mackerel White Fish Poele Brown Butter Paella Rucola/Rocket Ginkgo Nut Chilled Udon Salad Noodles Chilled Udon Salad Noodles Ratatouille Gazpacho Yamagata Dashi Soup Baguette Dried Shiitake Mushroom Boiled and Dried Baby Sardines Hoto Noodles soysauce-dressed greens Bekko potage potage potage potage vegetable side dish mill wrapper 7-ELEVEN convenience stores Chikuzen-ni Kurakake Quick-Pickled Vegetables Kabura Zushi ピコデガヨ Sazanami Aoyama Gakuin University Jansson Butterbur Scape Film criticism and research, theory of representational culture. He also wrote about food. He was born in Koriyama City, Fukushima in 1976. Completed the doctoral course in Transcultural Science, Graduate School of Cultural Studies, The University of His books are 『 Suspense Eiga-shi 』 (Misuzu Shobo, 2012), 『 Eiga-shi 』 (Tsukama Sensho, 2014), 『 『 happy hour 』 ron 』 (Hatori Shoten, 2018), 『 Making You Want to Eat Original 』 (Misuzu Shobo, 2019), 『 LA Food Diary 』 (kodansha, 2021). Co-edited and written by 『 Over the Cinema -- Film' Cho' Rongi 』 (Film Arts Co., 2018). Translated by Jim Jarmusch 『 Interviewees : History of film director Jim Jarmusch 』 (Toho Shuppan, 2006).